Suffolk hedgerow crumble with blackberry coulis by Kathryn Cordy

INGREDIENTS

(serves six)

170g rolled oats
170g plain flour
80g demerara sugar
170g butter
300g cooking apples, peeled and thinly sliced
100g fresh blackberries
40g granulated sugar

For the blackberry coulis
100g fresh blackberries
With water, make up poaching juice to 400ml
Arrowroot with water made into smooth paste

METHOD

Mix together the oats, flour and demerara sugar. Rub butter into dry mixture. Press half the mixture into greased single-portion round baking tins.

Gently poach apple and blackberries with the granulated sugar until softened. Drain and spread on the crumble mix in tins. Sprinkle remaining crumble on top of individual tins.

Bake at 180ºC/gas mark 4 for 15-20 minutes.

To make the coulis, lightly poach blackberries in liquid. Sieve to get clear juice, do not press or blitz. Return sauce to heat and thicken with arrowroot.

Kathryn Cordy